Ingredients

1 pound puff pastry, thawed if frozen

1/3 cup peanut butter

1/3 cup jam

1 egg, beaten

Directions

1.

Adjust oven rack to middle position and preheat to 400°F.

2.

Cut puff pastry in half and roll one half into a 12- by 12-inch square. Cut square into thirds in both directions to yield 9 (4- by 4-inch) squares. Place each square on a lined baking sheet then place 1 teaspoon each of peanut butter and jam in the center of each. Brush the edges with beaten egg, then fold the pastry over then filling and pinch the edges to seal. Repeat with remaining ingredients, using a separate lined baking sheet.

3.

When you’re ready to bake, brush all the turnovers with remaining beaten egg, then bake until the tops are golden brown, about 15 minutes. Allow to cool 10 minutes before serving.

Special Equipment

baking sheet

This Recipe Appears In

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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